Chicken Lasagna

You know that this dish falls into the category of "youll lick your fingers clean" meals. With lasagna, you simply cant go wrong, and it’s usually a hit with kids too.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 120 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 9

Ingredients

Béchamel

  • 60 g Butter, unsalted

  • 40 g Wheat flour, white, multi-purpose

  • 560 ml Milk, whole milk

  • pieces Salt, table

Meat sauce

  • 2 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 piece Carrot, fresh

  • 2 piece Green, raw

  • 500 g Meat, chicken, ground

  • 2 pod Garlic, fresh

  • 2 spoons Tomato, concentrate

  • 200 ml Alcohol, Wine, White

  • 800 g Tomato sauce, without salt

  • 3 teaspoons Sugar, white

  • 1 teaspoon Spices, oregano, dried

  • 1 teaspoon Spices, basil, dried

  • pieces Salt, table

  • pieces Pasta, Macaroni

  • pieces Oil, olive

  • 100 g Cheese, Parmesan, grated

Steps

  1. First, let's prepare the meat sauce. Peel the onion and garlic, then finely chop them separately. Clean the carrot and celery, wash them, and cut them into small pieces. Heat oil in a large pot and sauté the onion, celery, and carrot while stirring. Once the vegetables soften, add the chicken and garlic to the pot. Cook everything together, stirring occasionally, until the chicken pieces are nicely browned. Break up larger pieces with a fork or using a cooking spoon.

  2. Add tomato paste, wine, and pureed tomatoes to the pot. Mix well and season with sugar, oregano, basil, salt, and pepper. Cover the pot and bring the sauce to a boil, then reduce the heat and let it simmer gently for about 1 hour, or until it thickens nicely. Stir it several times during cooking.

  3. While the sauce is cooking, prepare the béchamel. In a larger saucepan, melt the butter first. Add the flour and cook it while stirring constantly for 1 to 2 minutes. Then gradually pour in warm milk and stir to prevent lumps from forming. Continue stirring and cooking until the sauce thickens (about 5 minutes). Season the prepared sauce with pepper, salt, and ground nutmeg to taste.

  4. Preheat the oven to 180°C (350°F). In a pot, bring a large amount of salted water to a boil, adding 1 to 2 tablespoons of oil (the oil prevents the pasta from sticking). Add the lasagna sheets to the boiling water. Once they soften, remove them with a slotted spoon and lay them out on a damp cloth.

  5. Grease a deep baking dish (20 x 30 cm) with butter or oil. Spread a layer of meat sauce on the bottom and cover it with a thin layer of béchamel. Then arrange a layer of softened lasagna sheets over the béchamel. Repeat the process two more times. Finish the lasagna with a layer of béchamel, generously sprinkled with grated Parmesan. Cover the dish with aluminum foil.

  6. Bake the dish in the preheated oven for 25 minutes covered, then carefully remove the foil and bake for another 25 minutes, or until the top is nicely golden brown (if necessary, increase the temperature slightly for the last 10 minutes of baking).

  7. Let the lasagna rest for 10 minutes before serving, then cut it into pieces and serve.

Nutrition Information (Per 100g)

  • Calories: 170.72 kcal
  • Fat: 6.07 g
    • Saturated Fat: 2.56 g
  • Carbohydrates: 19.07 g
    • Sugars: 3.08 g
  • Protein: 8.24 g
  • Fiber: 1.13 g